Food microbiology : An introduction Adam. M & Dick.M
Material type:
TextPublication details: New Delhi Scientific International Pvt. Ltd. 2014Description: xviii, 418 pISBN: - 9789381714614
- 9381714614
- 576.163
| Item type | Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Books
|
Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute General Stacks | 664:576.8 A13F (Browse shelf(Opens below)) | Available | 288449 |
Food microbiology is a subdiscipline in the field of microbiology concerned with the study of bacteria, fungi, and viruses that grow in or are transmitted by foods. White bacteria are frequently associated with food spoilage and food poisoning, some species preserve foods through fermentation or produce food ingredients. Food microbiology is a broad field that can include not only microbiology but also sanitation, epidemiology, biochemistry, engineering, statistics, and mathematical modelling.
There are no comments on this title.